WINE SELECTION

WINES AGED IN ACACIA AND OAK BARRELS

The grapes for the production of wines of this series are processed by grape-stomping. Maceration of trampled grapes takes several hours to days. In exceptional cases, whole grapes are pressed. Furthermore, the wines mature on acacia and oak barrels (origin of wood in the Czech Republic, Hungary, Austria and France). No sulfur or other chemicals are added during the spontaneous fermentation and maturation of wine. The wines are bottled without filtration and without clarification. Wines of this series can be single-varietal or cuvée. We have also joined forces with local artists to create captivating labels inspired by local nature and the impressions of the wine.

FRANKOVKA 21/22 - sold out

Oblekovice & Havraníky

Dry red wine. Vertical cuvée from two vintages of the Blaufränkisch from terroir Oblekovice – Načeratický kopec and Havraníky – Staré vinice. Made from vineyards in organic cultivation. Znojmo wine region. Maceration 2 weeks on the skins. Semi-carbonic maceration of part of the grapes. Matured in French oaks and Moravian Amphorae. No filtration, no clarification. Zero added sulfur.

alc. 12,5 % vol., č.š. FR/2122

RYZLINK RÝNSKÝ 2021 JAROSLAVICE - sold out

Jaroslavice - Na vinicích

Dry white wine. Made from Riesling from terroir Na vinicích in Jaroslavice. Made from vineyard in organic cultivation. Znojmo wine region. Maceration 12 hours on the skins. No added yeast. Fermented and matured in Hungarian acacia barrels. No filtration, no clarification. Zero added sulfur.

alc. 12,5 % vol., č.š. 16/21

RYZLINK VLAŠSKÝ 2022

Hnanice - Knížecí vrch

Dry white wine. Made from Welschriesling from terroir Knížecí vrch in Hnanice. Made from vineyard in organic cultivation. Znojmo wine region. Fermented and matured in Moravian amphorae and French oaks. No filtration, no clarification. Zero added sulfur.

alc. 12,0 % vol., č.š. RV/22

SAUVIGNON 2022

Dobšice – U Hájku, Jaroslavice – Na vinicích

Dry white wine. Made from Sauvignon from terroir U Hájku in Dobšice and Na vinicích in Jaroslavice. Made from vineyard in organic cultivation. Znojmo wine region. Maceration 18 hours on the skins. No added yeast. Fermented and matured in French oaks and Moravian amphorae. No filtration, no clarification. Zero added sulfur.

alc. 13,0 % vol., č.š. SG/22

TETHYS 2022

Pinot Gris, Pinot Blanc & Grüner Veltliner

Dry white wine. Made from vineyards in organic cultivation. Znojmo wine region. The Tethys Sea in the Tertiary washed the edges of the Paleozoic Bohemian Massif. Vineyards on marine sediments reveal many secrets. No added yeast. Fermented and matured in Austrian oaks and Moravian amphorae. No filtration, no clarification. Zero added sulfur. The label was painted by Karel Halouzka.

alc. 13,0 % vol., č.š. TET/22

VIBEZNOJMO 2022 - sold out

Grüner Veltliner & Pinot Gris

Dry light orange wine. Made from Grüner Veltliner (Konice) and Pinot Gris (Jaroslavíce). Znojmo wine region. Made from organic grapes. No added yeast. Grüner Veltliner grapes semi-carbonic maceration. Fermented and matured in Moravian amphorae. No filtration, no clarification. Zero added sulfur. The label was created by Dante Minutello.

alc. 12,0 % vol., č.š. VIBEZ/22

QVEVRI AND AMPHORAE

We know from research that Georgia is considered to be the cradle of the early wine production. Wines called qvevri or kvevri were produced here in large amphorae as early as 6,000 years ago. The tradition of wine production by fermentation and maturation of trampled white and blue grapes in large clay vessels has been preserved to this day. The containers are buried underground and the largest ones can hold up to several thousand liters of mash (stomped grapes). In 2013, this method of production was included among the UNESCO heritage sites. The method of producing wines in kvevri vessels is called the Kakheti method - according to the Kakheti region of Georgia. We slightly adapted the production of these wines to the conditions of the Znojmo wine-growing sub-region. 

Fermentation and maturation of grapes takes place in 250L - 600L containers for several months. Spontaneous fermentation. The wines mature in qvevri and amphorae without added sulfur. The wines are bottled without filtration and without clarification. For this series, I also produce wines in ceramic amphorae produced in a local Moravian ceramics factory.

AMPHORA 2021

river sediments

Orange wine. Made from Palava, Riesling, Grüner Veltliner, Malvasia and Pinot Gris. Maceration 12 months in Moravian amphorae. Matured in French oaks. Grüner Veltliner and Malvasia matured in amphorae without maceration. No filtration, no clarification. Zero added sulfur. Very aromatic, wild and full-bodied wine. Made from vineyards in organic cultivation. Znojmo wine region. Label art by Dante Minutello @danteminutello. 

alc. 12,0 % vol., č.š. AMP/21

QVEVRI 2021

Tasovice & Havraníky

Made from Zweigeltrebe and Pinot Noir. Znojmo wine region. Maceration 12 months on the skins in local terracotta qvevri and than matured in French oaks. No filtration, no clarification. Zero added sulfur. Very aromatic pleasing wine with smooth tannins. Made from vineyards in organic cultivation. The label was created by Dante Minutello @danteminutello.

alc. 11,5 % vol., č.š. Q/21

PÉTILLANT NATUREL AND SEMI-CARBONIC MACERATION

Pétillant Naturel (pét-nat for short) is synonymous with the old method of natural sparkling wine production, known as the ancestrale method. Similar types of wine were probably produced in ancient Rome and are written about by the Roman historian Titus Livius. The wines are fermented in barrels or other containers and fermented closed in bottles. Unlike the traditional champagne method of secondary fermentation, this process is a so-called primary fermentation. Both methods differ in the aroma and taste of the finished wine as well. Pét-nat sparkling wines often have strong primary grape tones, expect playful, romantic, aristocratic wines, but also powerful, decadent, punk or elemental wines. There is a strong reflection of the terroir of the vineyard.

I let the wines of this series ferment under the crown cap in sparkling wine bottles. They are different and surprising every year. The appearance of the labels and their theme arises spontaneously only once sampled. Grapes are macerated together with the leaves for several hours to days, spontaneously fermented in barrels, glass or stainless steel containers. The wines are further fermented in a bottle and can be distinguished by a fine sparkling character. The fine yeast in each bottle adds a very interesting taste. Due to the production technology and fermentation, each piece is unique as each bottle contains a slightly different amount of alcohol, residual sugar and effervesce. Bottled without added sulfur and without filtration and clarification.

Macération semi-carbonique (SCBQ on my labels) some of the wines are also fermented using the semi-carbonic maceration method. Maceration process take place in vats or amphorae with a size of 500 - 1000 liters. Fermentation of whole grapes of white and red varieties. The grapes are filled to the top in the containers. The containers are then securely closed with a lid to prevent oxygen from entering the containers during fermentation. Grapes crumpled by gravity at the bottom of the container release the must, which begins to ferment spontaneously. Gradually creating an atmosphere of carbon dioxide in the containers. The temperature rises in the containers and the must starts to ferment inside the whole berries. The whole process usually takes 8 - 10 days. Fresh, fun and distinctly aromatic wines are created in this way.

LUNARIA 2022 SAUVIGNON

pétillant naturel

Dry white wine. Made from Sauvignon from terroir Na vinicích in Jaroslavice. Znojmo wine region. Maceration 12 hours on the skins. No added yeast. Fermented in glass. No filtration, no clarification. Zero added sulfur. The label was painted by @karlitopulka.

alc. 12,5 % vol., č.š. 2/22

PINOT SAINT LAURENT 2022

semi-carbonique

Dry light red wine. Made from Saint Laurent, Pinot Blanc & Noir. Semi-carbonic maceration of whole grapes 10 days in wooden containers. Finish fermentation and matured in French oaks. No filtration, no clarification. Zero added sulfur. Made from vineyards in organic cultivation. Znojmo wine region. Label art by Kateřina Šrámková. 

alc. 11,5 % vol., č.š. SAINT/22, magnum bottles

SUNNY SIDE UP 2022

pétillant naturel

Dry white wine. Made from Pinot Gris from terroir Na vinicích in Jaroslavice. Made from vineyard in organic cultivation. Znojmo wine region. Maceration 12 hours on the skins. Fermented in glass. No filtration, no clarification. Zero added sulfur. The label was created by Kateřina Šrámková.

alc. 12,0 % vol., č.š. 2/22